In other words, soup with everything but the kitchen sink. This is a "what's in the pantry" kind of soup. Today it was on the chilly side --autumn is rushing in after an unexpected warm spell where all anyone wanted to do was grill because we knew the season would soon be over. But today was definitely a soup day. I absolutely adore soup, and it takes the sting out of the fact that winter is breathing down our neck. (Although PLEASE no ten foot snow piles this year, okay?)
1 to 2 tablespoons olive oil (depending on how closely you are watching your calories!)
1 medium to large onion, diced
2 carrots shredded (easy peasy in the food processor)
2 cloves garlic, minced
5 cups chicken broth (homemade or canned)
1 14.5-ounce can diced tomatoes plus juice
1 can cannellini beans
2 cups shredded, cooked chicken breast
1 cup elbow macaroni or ditalini or tubetini
1/2 5-ounce bag baby spinach
Freshly grated Parmesan cheese
Heat oil in a large soup pot. Add onion, carrot and garlic and cook until wilted--about 3 to 5 minutes. Add chicken broth, tomatoes, cannellini beans and chicken and cook 10 to 15 minutes at a simmer to develop flavors.
Bring soup to a boil, add pasta, reduce heat and cook according to pasta directions. Just before the pasta is done, stir in about two handfuls of spinach and cook until spinach wilts.
Spoon into bowls and add a healthy grating of fresh Parmesan cheese.
|Chop an onion|
Huh? What does this have to do with soup? Nothing. But when I hard-boiled this egg I discovered it was double-yolked and I had to share this picture with you!
Plagued by hot flashes, a thickening waistline, a mother addicted to the home shopping channel, and a sexy old flame who’s come back to town, Lucille really has her hands full. And while she may not know much about solving crimes, this traditional churchgoer with very modern attitudes knows that with some prayers, some fast thinking, and some even faster talk she might just be able to nail the killer and restore order to her life.